Ingredients
Units
Scale
Pound Cake:
- 1 pound (450g) butter, softened
- 2 cups (400g) sugar
- 6 large eggs (5 if X-large)
- 4 cups (480g) all-purpose flour
- 3/4 cup (180ml) milk
- 1 tsp almond extract
- 1 tsp vanilla extract
Chocolate Ganache:
- 100g dark chocolate, chopped
- 1/4 cup (60ml) double cream
Instructions
- Preheat your oven to 325°F/165°C. (oven temperatures differ, so make sure to check)
- Grease and flour a 10-inch tube pan.
- Beat 1 pound softened butter in a mixing bowl with an electric mixer at medium speed until creamy. The butter will turn a light yellow, about 5 minutes.
- Gradually add 2 cups sugar, beating until light and fluffy (your butter will look almost white and cloud-like).
- Add 6 large eggs, one at a time, beating just until the yolk disappears; don’t overmix.
- In a separate bowl, mix 4 cups of flour and slowly add alternately with 3/4 cup milk, starting and ending with flour. Beat at low speed until just combined.
- Stir in 1 tsp. almond extract and 1 tsp. vanilla extract.
- Pour the batter into your prepared tube pan.
- Bake for 1 hour and 40 minutes. Check doneness with a toothpick; it should come out clean. Remove from the pan and let cool completely.
- For the ganache: heat 1/4 cup double cream in a small saucepan until hot but not boiling.
- Pour over 100g chopped dark chocolate in a bowl and let it sit for a minute, then stir until smooth.
- Let it cool at room temperature and drizzle generously over the cooled cake.
Notes
Created, prepared, tried, and tested by Joy
